Japanese Wasabi Deviled Eggs
This recipe for Japanese wasabi deviled eggs is a zesty twist on deviled eggs. They're a real crowd-pleaser!
Ingredient
- 8 eggs
- ⅓ cup mayonnaise
- 3 tablespoons minced green onions
- 2 teaspoons rice wine vinegar
- 1 ½ teaspoons wasabi paste
- coarse salt
- ½ cup fresh pea shoots, or as needed
- 16 pickled ginger slices
Direction
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
- Arrange egg white halves, cut-sides up on a serving platter. Spoon yolk mixture into whites; garnish with pea shoots and pickled ginger.
